This Cambodian Deep Fried Egg Rolls are popular in Vietnamese and Cambodian and often make egg rolls with Taro roots, while the Chinese make it with cabbage. Serve these egg rolls with Thai sweet and chili sauce.
Cambodian Deep Fried Egg Rolls
This Cambodian Deep Fried Egg Rolls are popular in Vietnamese and Cambodian and often make egg rolls with Taro roots, while the Chinese make it with cabbage. Serve these egg rolls with Thai sweet and chili sauce.
2
servings30
minutes15
minutes1040
kcal45
minutesIngredients
1 package 1 Thai spring rolls wrappers (25 to 30 wrappers)
1/2 lb 1/2 ground pork
1/2 lb 1/2 minced prawn or shrimp
2 cups 2 shredded taro roots
1 cup 1 shredded carrot
1 1 bunch of bean thread noodle soak wash cut to small pieces
1 cup 1 dried mushroom or cloud ears soak wash cut to small pieces
2 tablespoon 2 soy sauce
1 tablespoon 1 fish sauce
1 tablespoon 1 sugar (more or less up to you)
1 tablespoon 1 sesame oil (optional)
1/4 teaspoon 1/4 black pepper
3 cloves 3 minced garlic
1/2 1/2 onion chopped
6 cups 6 vegetable oil for deep fry
Thai sweet and Chili sauce to serve with the egg rolls
Directions
- Mix all the ingredients in a large bowl until all combine and sticky.
- Take one tablespoon of mixture and lay on the corner of the wrapper
- Roll the egg roll according to package direction, if you need to freeze the egg rolls line them up on cookie sheet and freeze it for few hours until hard then put them in Ziploc store egg rolls up to a month or longer in the freezer.
- In a deep wok or fry pan put 6 cups of oil turn the heat to medium until hot; add few egg rolls at the time deep fry until golden brown then take it out drain on paper towel.
- Egg rolls can be served with rice noodle salad, or as appetizer with sweet and chili sauce or peanut sauce.
Recipe Video
Nutrition Facts
- Total number of serves: 2
- Calories: 1040kcal
- Carbohydrates: 140g
- Protein: 65g
- Fat: 15g
- Saturated Fat: 3g
- Cholesterol: 322mg
- Sodium: 2014mg
- Fiber: 5g
- Sugar: 14g
